WILD GARLIC RAMP PESTO
Spring is here, the sun is shining finally a bit longer and stronger, and the weather is getting more pleasant.
And that is the best time for weekends trip into the woods. At the beginning of April, a wild garlic or a ramp is starting to grow all over. And you do not need to travel far for it. We normally go just into the outskirts of our town, into a big park and garlic is everywhere. Do not forget to take a big bags, because once you will start picking, you would not know when to stop. Try also Wild Garlic Chips.
The best time to pick ramp or wild garlic is at the complete start of the season when the leaves are still young and fresh. The second reason is, that at the beginning of April when the wild garlic starts growing you would have no problem mixing it with Lilly of the Valey, which is pretty dangerous to our body. Lots of people mix those 2 leaves up, but even though they do look a bit similar, wild garlic has got a strong smell of garlic, which cannot be missed. And as I wrote, if you go at the beginning Lilly of the Valey does not grow as yet.
Wild garlic or a ramp is perfect for:
- Body detox
- Lowers blood pressure
- Lowers cholesterol
- Cleans blood in our system
- Cleans our liver
- Helps against thrombosis
- Helps with gut problems
- Heals our body during infections
- Ect
Wild garlic ramp pesto is very easy to make and once you are done, you can enjoy the wild garlic throughout the whole year.
I keep it in the fridge and use it whenever needed. We add it to salads, make spreads for bread, soups, marinate meat, use it on pasta. The choice is really wide. Lots of people add pine nuts or any other nuts, but since we use nuts almost in everything, I like it pure, just with olive oil and a bit of salt.
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Per 100g: Calorie: 371kcal, Carbohydrates 3,6g, Fiber 1,2g, Protein 4,1g, Fat 38gWild Garlic Ramp Pesto
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Let me know in the comments below how do you use the wild garlic. it would be interesting to know and maybe I can also try some ideas.
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12 comments
I’ve made this before and enjoyed spreading it over salmon and baking in the oven. Delish!
Dear Alyssa,
Great idea,
I normally have it in the salat or chicken, but never tried salmon. Thanks for the tip.
Have a great day
Zuzana
very intriguing I love how thick this looks and so fresh!
Dear Claudia,
Thanks for the comment and yes, it is just perfect for use with almost anything.
Zuzana
I’ve never seen wild garlic before — or ramps for that matter, but I guess that’s what I get for living in the tropics. Bet this is great with grilled chicken or fish.
Dear Lisa,
Shame you can have it, but you can make pesto out of any other green leaves. Try
Zuzana
I don’t know that I have ever seen wild garlic before. I love how bright it makes the pesto. I will keep an eye out for it.
Dear Vicky,
Try to find it. The season is just now and will last probably another months or so. Then after only next year.
Zuzana
This looks fantastic. I will have to look for wild garlic on my farmers market and make it as soon as I find it!
Dear Edyta,
Yes, try it. It is really great and lasts a whole year in the fridge.
Zuzana
The color of this pesto is beyond lovely! How much greener could it get? Have already pinned it and look forward to giving it a try.
Dear Jules,
I love that as well. It always comes this perfect green. And stays green forever.
Have a great day
Zuzana